Fire up your wok or big frying pan because we’re making stir fry. It’s very quick and super easy :)

What you need:
Shrimp
Rice noodles
Soy sauce
Garlic
Ginger
Hot sauce
Cilantro

You can add other ingredients as well of course, I am just showing you my way.

Start out with filling a bowl with water about half way and putting the noodles in it to soften. And in a frying pan, or if you have a wok, start frying the shrimp. You could toss in everything at once after the shrimp if you’d like since most of the extras are just herbs and spices and do not require much cooking time.

I add the noodles next, make sure to get as little water as possible when transfering to the frying pan. Now stir them and fry them and add the herbs and spices for delicious flavour. About half an inch cube of minced ginger (teaspoon I guess?) dashes of hot sauce, about two – three tablespoons of soy sauce. I use a quarter garlic, but I know a lot of people prefer less so I will say one or two cloves. And for the cilantro, well take a look at the picture and you’ll see :)

(I love cilantro!)

Served two people just fine, could serve three thin girls with no problem.

What you need: shrimp, lemon-grass, chilli, garlic chives, soy sauce, ginger, honey, beef, garlic, rice paper.

Preparation: Cut the lemon-grass in thin slices, half of one should be enough for what I made. Cut up some chilli, I cut up one whole and that was a little bit too much Id say. Split the garlic chives so they are “singles” and then cut them in half. De-tail the shrimp if you want, I did. Fill up a bowl with warm water, or a deep plate for the rice paper. Also put a garlic clove into your garlic press.

Cooking the shrimp: Melt a table spoon or two of butter into a pan, when it bubbles up throw in the shrimp and the lemon-grass. Stir for half a minute or so and throw in the chilli and press the garlic. Finish off with the garlic chives. Dip the rice paper into the bowl of warm water for only a few seconds, put it on a dry plate and quickly put the shrimp and vegetables onto the middle. Wrap up tightly and tie up with a garlic chive for decoration. It will stay closed even if you don’t.

Cooking the beef: I used thin beef for this, maybe only half an inch or less thick. Heated up a pan with olive oil. Hammered a lemon-grass stick, cut it up longways and fried them together with the beef. Also since I love garlic I pressed one clove onto each beef slice.

What about the soy and honey? Right. In addition to this I made my first sauce. Its pretty good, reminds me of sushi. Spicy, tangy, salty. And heres how you do it. Mix down 5-8 tablespoons of soy sauce into a little cup. Add one tablespoon of minced ginger and one tablespoon of honey. Mix around and add a little bit of sesame oil. Perfect for the beef and the rolls!

The image doesn’t represent the bok choy very well but you can see it under the Tuna.

Ill start out explaining the bok choy:
I heated up a big pan (the bok choy leaves are really big :s) And cut off all the stems, because they take longer to cook and I didn’t really like how they tasted. Put in the leaves and stir fried with ginger, garlic and soy (Hey, that’s that sauce I made!) And it was kind of like Asian spinach I guess >__>

Afterwards I made a tuna steak/fillet in the excess bok choy sauce. Put it in on medium heat. Put a cover over it for a few minutes until whole piece got colour. Then I flipped it and let fry a little bit on the other side. Just enough to get that golden brown colour.

Served the tuna on top of the bok choy with cherry tomatoes as decoration and potatoes.

Something I didn’t know about tuna: Its a really meaty fish and could really have used a good spicy sauce.

Its pretty simple actually, takes about 30-40 minutes total maybe.

What you need is a big pan, two chicken fillets, one bell pepper (any colour you’d like. I prefer yellow, but green and red works well too!), one mango, mango chutney (Indian mango preserve), sambal oelek, soy, water, and crème fraiche.

Cut up the fillets into half inch thick slices and put them in the pan. Fry them so they are completely white, and not on high heat either. You don’t want them to burn and get dry. When all white, add half a cup of water and about one tablespoon of soy sauce. Put on a lid, turn down the heat. And let boil for about 10-15 minutes.

While the chicken is boiling cut up the vegetables and the mango. Put them all together in a bowl.

Now is a good time to start the rice :)

Take off the lid off the pan, add one cup of crème fraiche, one or two tablespoons of mango chutney (I like it so I use two table spoons for flavour ^^) and one teaspoon of sambal oelek. Stir around until crème fraiche is liquid and tan coloured from the sambal and chutney. When brought to a boil add the mango and the bell peppers. Let boil for a few minutes on low heat.

I served this with rice, mango chutney and some small red tomatoes. It was really good and I actually overate – so its literally dangerously good.

Enjoy!